The Diamond Knot Alehouse (in Mukilteo, WA) serves several entrees & sandwiches that are "stonegrilled". Not only was the food and beer great, but it was a fun experience. We never had any issues with being splattered by grease. Nor was the food overcooked; the stone fit snugly into the middle of a platter and when things were done to your liking you simply moved them off to the side.

I have gone through several pizza stones, I just don't have good luck with them for some reason. But I always end up purchasing another and using it until I pull a stupid human trick and break it. ;) I know that I've heard of people buying non-glazed tiles from hardware stores and using them, but I've not tried it. I do like that idea of finding a granite cut-out though ... might have to pursue that one.

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__________________ ~~ZerehWe are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry

I'm interested in cooking stones for a wide range of cooking,from steaks to bread.
Has anyone got any advice on what kind of stone to use,cleanning,where to find them,prices ect.
Can i use in the house oven?

Many thanks!!!

I would look into a Himalayan Salt Block. The food is cooked & served on the block. Check on line for prices and sources. You can heat it on the grill, in the oven, or place it in the freezer.

i've had the same thing as andy with the heated stones and extremely thin meats (so they cook almost instantly), and also on heated slabs of himalayan salt.

very cool stuff. similar to japanese shabu shabu.

I love the slabs of himalayan rock salt. The pink colour is cool too! I had a salad bowl made of pink himalayan salt, when it broke a few years ago I smashed it into tiny chunks and used it for cooking. At least it didn't go to waste.

__________________Odette "I used to jog but the ice cubes kept falling out of my glass."

I like the stones that Pampered Chef has. They have several sizes. I don't remember the prices because I've had mine for quite a while.

You have to be careful with how those are heated up--they can break if you don't follow the instructions. The Spring 2013 catelogue has muffin/ramekins and a microwave egg cooker (poached, fried, scrambled) in that stoneware.

You have to be careful with how those are heated up--they can break if you don't follow the instructions. The Spring 2013 catelogue has muffin/ramekins and a microwave egg cooker (poached, fried, scrambled) in that stoneware.

I've used them for years and never had any break. I just love em!

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__________________No matter where I serve my guests, it seems they like my kitchen best!